Buttery Pantry Pasta with Mushrooms & Sun-Dried Tomatoes

5 from 6 votes

With simple veggies, butter, a hunk of parm, and a few things from the pantry, a delicious pasta dinner is just 30 minutes away. Amen.

Course Dinner, Main Course

Cuisine American, Pasta, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 442kcal

12 ounces linguine or pasta of choice
3 tablespoons olive oil , divided
12 ounces fresh mushrooms (shiitake, crimini, or button), cut into ¼-inch slices
Kosher salt and pepper
1 cup shallots or red onion , chopped
4 cloves garlic , thinly sliced
½ cup sun-dried tomatoes packed in oil , drained and thinly sliced
¼ teaspoon crushed red pepper flakes
⅓ cup sweet sherry wine (or dry white wine)
¾ cup low-sodium chicken broth
4 tablespoons unsalted butter
2 cups baby spinach or mixed greens
¼ cup roasted salted pistachios , coarsely chopped
¾ cup freshly grated Parmesan , plus more for serving
2 tablespoons fresh parsley or thyme , chopped, plus more for garnish

Bring a large stock pot of water to a rolling boil. Add a generous amount of kosher salt to boiling water and cook pasta al dente according to package instructions. Drain and reserve ½ cup of pasta liquid.
Meanwhile as pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook until starting to soften and brown, about 5 minutes, stirring frequently.
Add shallots and cook 3 minutes more, stirring frequently.
Stir in garlic, sun-dried tomatoes, and crushed red pepper flakes. Cook 1-2 minutes until fragrant, stirring frequently.
Deglaze skillet with the wine and simmer until almost reduced, 1-2 minutes.
Pour in chicken broth and melt in butter one tablespoon at a time, stirring frequently. Let mixture simmer to emulsify and thicken slightly, about 2 minutes.
Lower heat to medium-low and wilt in baby greens or spinach.
Remove skillet from heat and add cooked pasta. Add some of the reserved pasta liquid if needed.
Stir in pistachios, Parmesan, and fresh herbs.
Serve hot with extra parm and fresh herbs, as desired. Enjoy!

Leftovers will last in the fridge 5 days. An excellent recipe for meal prep!